ne side.
For the Moussaka Lamb Sauce.
Gently fry the
an and brown the ground lamb. Add the green onions, garlic
aute onions.
Add the lamb and cook for 10 minutes
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Combine lamb, chilled eggplant mixture, and a
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
orm.
Set aside.
Lamb:
Heat oil in a
our.
Meanwhile, cook the lamb (or beef) in a large
auce simmers, prepare Bechamel Sauce (recipe below) and eggplant; cut ends
ot browned.
Add minced lamb (or beef) and cook, stirring
Saute lamb and onion in butter over
ry and mince.
Cook lamb and onion in olive oil
reserve any excess for another recipe).
Preheat the oven to
Heat the oil in a large, shallow pan.
Toss in the onion and garlic and fry until soft.
Add the ground lamb and stir fry for 3-4 minutes until browned.
Tip the tomatoes into the pan and stir in the tomato paste and cinnamon, then season generously with salt and pepper.
Leave the mince to simmer for 20 minutes, adding the eggplant half way through.
Sprinkle the crumbled feta and chopped mint over the lamb.
Bring the moussaka to the table as the feta melts and serve it with a crunchy green salad and toasted pita.
arlic and rub over the lamb steaks, then squeeze the lemon
minutes. Add the ground lamb, stirring to break up the
edium high and add the lamb, stirring until it browns lightly
mall bowl. Rub oil over lamb then coat in spice mixture
asier serving, crack bone in lamb shanks. Hit shank bone once
Prepare the cream sauce (recipe follows); cool, then add egg
br>Add the beef or lamb mince and fry.
Add